Cheesy Ranch Potatoes and Smoked Sausage
A savory and comforting dish featuring creamy cheese, smoky sausage, and tender baby potatoes, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Use halal-certified smoked sausage for dietary preferences.
- 4 cups baby potatoes, halved or quartered Baby potatoes hold their shape beautifully.
- 2 tablespoons olive oil Helps to roast potatoes to perfection.
- 1 packet ranch seasoning mix (halal-certified) Adds tangy, herby flavor.
- 1 teaspoon garlic powder For aromatic flavor.
- 1 teaspoon onion powder Complementary sweetness.
- 1/2 teaspoon black pepper For a touch of spice.
- 1 1/2 cups shredded cheddar cheese Creates a rich, creamy texture.
- 1/2 cup sour cream (optional, for serving) Adds creaminess when served.
- Fresh parsley, chopped as desired (for garnish) For a pop of color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes under cool water to remove any dirt. Cut them in half or quarters.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
- Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss until coated.
- Line a baking sheet with parchment paper or grease it.
Cooking
- Spread the seasoned potatoes on the baking sheet in a single layer.
- Scatter the sausage pieces over the potatoes.
- Roast in the oven for 35-40 minutes, stirring halfway, until golden brown and tender.
- Remove the baking sheet and sprinkle shredded cheddar cheese over the potatoes and sausage. Bake for an additional 5 minutes until melted.
- Garnish with freshly chopped parsley and serve hot with sour cream, if desired.
Notes
Make ahead and store in the fridge for up to 3 days. Leftovers can be frozen and reheated in the oven.